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FROM THIS EPISODE

Johnathan Gold takes us back in time to Chef John Sedlar's first restaurant, Saint Estèphe. The Hot Knives tell us how to get corn syrup out of the pantry by making our own homemade condiments. We take a tour of the Washington, DC seaport with independent producer Christopher Johnson.  Plus, Rex Ito explains the process of bluefin tuna ranching and Paul Greenberg tells us about sockeye salmon's uphill battle in Bristol Bay, Alaska. Architect Steve Jones gives us the latest news in restaurant design and Steven Gdula explains what a gob is.

Banner image by Christopher Johnson

One Good Dish

David Tanis

Producers:
Harriet Ells
Gillian Ferguson
Laryl Garcia
Candace Moyer
Christopher Johnson

Guest Interview Market Report 8 MIN, 35 SEC

DJ Olsen is the chef at Lou Wine Bar in Hollywood. Olsen's recipe for Grilled Sausage, Braised Greens and Peppers, Fried Herbed Polenta Cake and Salsa Verde is inspired by Maggie's Farm produce and poultry. The complete recipe is on the Good Food Blog

Olsen's farmer-inspired Monday night dinners will continue until October 10. The meals are $55 with wine pairings.

Alex Weiser is the owner of Weiser Farms. He's well known for his potatoes and melons, but this time of year he also sells padron peppers.  Weiser prefers to blister the peppers in his tabletop roaster and then sprinkle with salt before eating.

Music break: "I Can't Believe That You're In" by the John Buzon Trio

Guest Interview Maryland Crabs 8 MIN, 34 SEC

Christopher Johnson comes to us from KCRW's Independent Producer Project. He's a native of the Washington, DC area and a big fan of Maryland Crabs simply seasoned with Old Bay.

Guest Interview Blue Fin Tuna Meet the Ranch 7 MIN, 29 SEC

Rex Ito is the President of Prime Time Seafood. He explains the difference between fish farming and fish ranching and tells us what exactly a bluefin tuna ranch looks like.

Guest Interview Sockeye Salmon's Uphill Battle 7 MIN, 54 SEC

four_fish.jpgPaul Greenberg is the author of Four Fish and a frequent contributor to the New York Times. Greenberg recently visited Bristol Bay where the Sockeye Salmon population is fighting an uphill battle against the copper mining industry. 

Four Fish

Paul Greenberg

Guest Interview Gobba Gobba Hey! 5 MIN, 34 SEC

gob.jpgSteven Gdula is the author of Gobba Gobba Hey, a cookbook devoted to his favorite childhood treat - the Gob.  You can buy Gdula's Gobs here.

Music break: "Pinhead" by the Ramones

Gobba Gobba Hey

Steven Gdula

Guest Interview Jonathan Gold Goes Back in Time 8 MIN, 21 SEC

Jonathan Gold revisits Chef John Sedlar's first restaurant, Saint Estèphe. The 1986 menu of the now bygone Manhattan Beach restaurant is being offered at Rivera for the month of September.

Saint Estèphe at Rivera
1050 South Flower St
Los Angeles, CA 90015
213-749-1460

All of Jonathan Gold's restaurant suggestions are on the Good Food Restaurant Map.

Guest Interview The Latest Trends in Restaurant Design 5 MIN, 56 SEC

Steven Jones is the principal and lead designer at SF Jones Architects in Marina del Rey, California. His latest restaurant project is MB Post in Manhattan Beach.

Guest Interview Two Hot Knives 5 MIN, 35 SEC

salad_daze.jpgAlex Brown and Evan George are known as the Hot Knives. Their latest cookbook, Salad Daze, includes a number of recipes for homemade condiments as well as delicious vegetarian fare.

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